Mapleine Caramel Pudding

Ingredients

• 4 cups Milk
• 5 Eggs
• 1 pinch Salt
• 1 1/4 cups granulated Sugar
• 1/4 teaspoon Mapleine

Method

1. 1

   Scald the milk.

2. 2

   Melt sugar in saucepan, stirring constantly, until light brown in color, gradually add the milk.

3. 3

   Add this mixture to eggs slightly beaten with salt and Mapleine following.

4. 4

   Strain into buttered baking dish, bake slowly for one hour, cool and serve.

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 14. The excerpt below is the record exactly as published.

14 teaspoons Mapleine Put sugar and water in top of a double boiler, let simmer two minutes, then stir in eggs, which have been beaten, cook until the mixture thickens, stirring constantly, cool. When cold add the cream, beaten stiff, and Mapleine—mold. Pack in ice and salt, as ice cream is packed, and let stand three hours before serving. MAPLEINE BLANC MANGE 1 quart sweet Milk 4 heaping teaspoons Cornstarch 14 cup granulated Sugar 3 Eggs (beaten whites) 1Z teaspoon Mapleine Heat one pint of the milk; in the other dis- solve the corn starch, sugar and Mapleine. Mix, stir well, take from fire and add the egg whites. [PAGE TWENTY-EIGHT | MAPLEINE CARAMEL PUDDING 4 cups Milk 5 ~Eges 1 pinch Salt 1144 cups granulated Sugar

Cook this with the app: pantry check, scaling, and the assistant.